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Lamb tagine with prunes & almonds

Lamb slow-cooked with honey and cinnamon, soft prunes and toasted almonds.

• €3.03 per person (estimate)
• 60 min
• Medium
• Season: autumn, winter
• Gluten-free
• Lactose-free
• High-protein

Ingredients for 1 person

• Lamb shoulder · 130 g
• Prunes · 50 g
• Almonds · 20 g
• Onion · 0.5
• Cinnamon · 1 pinch
• Honey · 1 tbsp

Quantities for one person. In ioumi they adjust to your household on their own, and the shopping list adds up everything you have planned for the week.

Method

1. Brown 130 g of cubed lamb shoulder for 5 min on all sides in an oiled casserole dish.
2. Add ½ grated onion and 1 pinch of cinnamon, cover with water and bring to a simmer.
3. Cover and simmer for 40 min over a very low heat: it's the slow cooking that makes the lamb meltingly tender.
4. Add 50 g of prunes and 1 tbsp of honey, then cook for a further 10 min uncovered to glaze the meat.
5. Toast 20 g of almonds in a dry frying pan until fragrant and lightly coloured.
6. Scatter them over the tagine just before serving, so they stay crunchy against the syrupy sauce.

Price estimated from average supermarket prices in France (non-organic). In the app, it adjusts to your shop and region, and to the prices you log.